Prepare time: 30 min
Cook: 1 hr 30 min
Ready in: 2 hr

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I am sure you gonna love this one in particular because I know I do and is so easy to do and so full of flavour.. I tend to cook this one in the weekend and have the entire week sorted out in terms of lunch which is crucial for my gym training.

Here is what you need:


  • 1kg of ground beef (80/20%)
  • 2 medium size onions
  • 1 tea spoon of cumin powder
  • 1 tea spoon of sweet paprika powder
  • 1 tea spoon of hot paprika powder
  • 1 can of kidney beans
  • 2 cans of diced pealed tomatoes
  • 70 grams of tomatoes paste
  • 3 cloves of garlic
  • 2 hot chilly peppers (or 1 really hot one)
  • 70g of tomato paste
  • dark chocolate (2-3 cubes)
  • fresh coriander
  • 1 glass of red wine
  • salt and pepper



1Start off by cleaning up your onions and dicing them along side the hot peppers in preparation before starting your dish. I tend to lay down my ingredients before even starting cooking so that is easier overall.

2Start heating up your pot that you will be using for this dish. I am using one cast iron port with a lid that I find is best suited for the job. Heat up your pan and add your olive oil along side your onion in order to soften up

Add your chilli and garlic alongside some salt once the onion is soften a bit.

Follow with the rest of your powder ingredients (hot and sweet paprika and coriander)

Ad your wine and let the alcohol evaporate for a minute

3Once the onion has soften a bit and all our initial ingredients have met each other is time to introduce the meat!!


Make sure you stir into it regularly as you want that meat to fry uniformly and you should not have huge lumps left.

4Now that our meat has uniformly fried and got a chance to blend with the other ingredients is time to add our diced tomatoes and tomato paste.



5Mix that in really good and reduce the heat. You will have to simmer that for a around 45 min till is reduced around 25% after which we can add our beans and dark chocolate.

Mix that in really good and let it simmer for another 10-15 min after which you can top of with fresh chopped coriander.

Don’t forget to add extra fresh chilly if yours is not hot enough. Mine was just right. Enjoy!